Double Cheddar Horseradish Mashed Potatoes

• 2-1/2 pounds (6-7 medium-sized):russet baking potatoes, peeled and cut into 1-1/2 inch chunks
• 3 tablespoons:softened butter
• 1 cup (4 ounces):shredded sharp cheddar cheese
• 1 cup (4 ounces):shredded white cheddar cheese
• 1/2 cup:warm milk
• 2 tablespoons:prepared horseradish
• 2 tablespoons:chopped fresh chives or parsley
• salt and pepper:to taste
• Additional shredded:cheese for sprinkling on top

Preparation

1. Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander.
2. Return potatoes to pot and mash with potato masher. Stir in butter and cheeses and mix until smooth.
3. Add milk to make a creamy consistency. Stir in horseradish and half of the chives. Season to taste with salt and pepper.
4. Place in serving bowl and sprinkle with additional cheese and remaining chives. Serves 6.